Step into the heart of your kitchen, where the aroma of freshly baked bread spreads throughout your house. Today, we're walking through the steps of making delicious, soft, and buttery dinner rolls that will gladly accompany any meal you have planned out.
Sourdough
The true star of this recipe is the starter. Without sourdough, you can definitely use regular yeast packets, however, then you lose the delightful taste of the sourdough itself.
This recipe is no different than the daily loaf recipe except for the last two steps.
Flour
I love to use freshly milled flour for my recipes, however, bread flour is all you really need if you do not already keep that in your pantry.
Ingredients
150 grams sourdough starter, active and bubbly
500 grams bread flour
350 grams water
15 grams salt
4 tbsp butter
1 tsp minced garlic
Instructions
Keep in mind this recipe takes two days to complete. I always feed my starter in the morning before leaving for work.
Feed your starter with 100 grams of flour and 100 grams water. Mix until combined. Let it sit for 8-12 hours.
Combine your 500 grams of flour and 350 grams of water and mix with your stand mixer and dough hook. Let it rest for 1 hour.
Add in your sourdough starter and salt. Combine using the lift and fold method. Repeat the lifts and folds every 30 minutes for 2 hours. Let is rest for 8-12 hours.
Divide your dough into 16 equal parts.
Roll the dough into balls and place on a baking sheet touching. Let it rest for 1 hour and then place in the refrigerator for 8-12 hours.
Prepare the topping. Melt your butter and whisk together the butter and garlic. Brush the tops of the rolls and bake 25 minutes.
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